This delicious spaghetti dish is made on the stovetop, tossed in a creamy, but not overly heavy garlic white sauce, along with seasoned juicy chicken strips. Topped with parmesan cheese.
16 ozspaghetti noodlescooked per package instructions
Chicken
2chicken breastshalved length wise
2 tspItalian seasoning
2 tsp salt
½tsppepper
Sauce
6tbspbutter
7-10clovesgarlicminced
½cupwhite wine
1cuphalf & half
1tbspreserved pasta water
1 cup parmesan
1tspsalt
½tsppepper
Instructions
Cook pasta according to package instructions making sure to reserve 1 tbsp of the pasta water.
Season both sides of the chicken breasts with Italian seasoning, salt, and pepper.
Heat a skillet over medium heat. Drizzle with oil. Cook the chicken breasts until it is cooked through. Chicken is fully cooked when the internal temperate is 165℉. Once cooked, set chicken aside.
Add butter to the same skillet. Once melted, add garlic. Cook until garlic is fragrant - avoid browning or burning garlic.
Add the white wine. Scrape the bottom of the pan to incorporate all the flavors left from cooking the chicken.
Add the half & half and reserved pasta water. Bring to a boil. Season with salt & pepper.
Add cooked spaghetti noodles to the sauce. Toss to coat. Add parmesan cheese. Toss to coat again.
Top with sliced, cooked chicken. Serve and enjoy!
Notes
Substitution notes:
Italian seasoning - use oregano and/or basil instead
white wine - use chicken broth instead
half & half - for a creamier and heavier sauce, use heavy cream
chicken breast - use chicken thighs or dark meat chicken instead.